STATE OF NEW HAMPSHIRE
HUMAN RESOURCES
CLASSIFICATION: DIETITIAN III
Class Code: 3195-21 Date Established: 12-06-04
Occupational
Code: 7-4-5 Date of Last Revision: 4-26-05
BASIC PURPOSE: To plan implement,
and evaluate nutritional care and medical nutrition therapy for residents with
a variety of health conditions and to provide technical assistance and
recommendations concerning dietary and medical nutrition.
CHARACTERISTIC
DUTIES AND RESPONSIBILITIES:
·
Develops,
implements, monitors, and evaluates dietary and medical nutrition care plans
for residents.
·
Researches
nutritional and medical status of residents and makes recommendations regarding
optimal dietary requirements and nutritional strategies to an interdisciplinary
treatment team which includes medical doctors and other professionals.
·
Makes
recommendations and provides technical assistance to the position supervisor
and to the interdisciplinary treatment team regarding clinical nutrition
policies and procedures and quality assurance measures.
·
Provides
individual and group nutrition education and counseling to residents and their
families.
·
Develops,
conducts, and evaluates nutrition education programs for dietary interns and/or
students, medical, rehabilitative, and nursing staff, and community caregivers.
·
Supervises and
trains dietary staff and participates in the review of programs which provide
on the job experience for dietary interns or students.
·
Monitors food
service work operations to ensure that health, sanitation, safety, and
reporting requirements are met.
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DISTINGUISHING
FACTORS:
Skill: Requires skill in
developing formats and procedures for special applications OR in investigating
and reviewing the use of equipment and data for a specialized function.
Knowledge: Requires logical or
scientific understanding to analyze problems of a specialized or professional
nature in a particular field.
.
Impact: Requires
responsibility for achieving direct service objectives by assessing agency
service needs and making preliminary recommendations for the development of
alternative short-term program policies or procedures. Errors at this level result in incomplete
assessments or misleading recommendations causing a disruption of agency
programs or policies.
Supervision: Requires direct
supervision of other employees doing related or similar work, including scheduling
work, recommending leave, reviewing work for accuracy, performance appraisal,
or interviewing applicants for position vacancies.
Working
Conditions: Requires performing regular job functions in
a controlled environment with minimal exposure to disagreeable job elements and
little risk of hazard to physical or mental health.
Physical
Demands: Requires light work, including continuous
walking or operating simple equipment for extended periods of time as well as
occasional strenuous activities such as reaching or bending.
Communication: Requires summarizing
data, preparing reports, and making recommendations based on findings which
contribute to solving problems and achieving work objectives. This level also requires presenting
information for use by administrative-level managers in making decisions.
Complexity: Requires
coordinating a combination of diverse job functions in order to integrate
professional and technical agency goals.
This level also requires considerable judgment to implement a sequence
of operations or actions.
Independent
Action: Requires objective assessment in analyzing
and developing new work methods and procedures subject to periodic review and
in making decisions according to established technical, professional or
administrative standards.
MINIMUM
QUALIFICATIONS:
Education: Bachelor's degree
from a recognized college or university with course work which meets the
academic requirements for a dietitian as specified by the American Dietetic
Association. Each additional year of
approved formal education may be substituted for one year of required work
experience.
Experience: Four years'
experience as a registered dietitian in a hospital or other accredited health
care facility.
License/Certification: Must possess and maintain
registration as a Registered Dietitian approved by the American Dietetic
Association.
RECOMMENDED
WORK TRAITS: Knowledge of the principles and practices of
nutrition and dietetics and of institutional diet management including food
values and costs. Knowledge of special
nutritional requirements as they pertain to a variety of medical conditions and
patient needs. Knowledge of nutrition
counseling and educational principles.
Knowledge of state and local social services and public health programs.
Knowledge of the application of federal
and state dietetic and nutrition standards.
Ability to conduct training sessions in nutrition and dietetics. Ability to supervise and evaluate dietetic
interns and students. Ability to prepare
reports and make recommendations based on findings. Ability to provide technical nutritional
consultation to members of an interdisciplinary team, other dietitians and
community agencies. Ability to advise
and direct food service personnel concerning the preparation of special diets,
the maintenance of sanitary conditions, and proper reporting procedures. Ability to establish and maintain good
working relationships and communicate effectively with residents, other
employees, community agencies, and officials of other departments and
institutions. Must be willing to
maintain appearance appropriate to assigned duties and responsibilities as
determined by the agency appointing authority.
DISCLAIMER
STATEMENT: This class specification is descriptive of
general duties and is not intended to list every specific function of this
class title.
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Last Updated 10/21/04
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